Spray a round pizza pan with Pam. Arrange the eggplant slices, overlapping, with the narrow ends in the center. Spray or brush the top of the slices with olive oil. Sprinkle with salt, pepper and oregano to taste. Bake for 10 minutes. The eggplant should be fully cooked and soft. If not, return to the oven. Remove pan from oven.

Spread the sauce, cheese and toppings on the eggplant “crust”. Return to the oven for 5 to 10 minutes, or until the cheese is bubbling and beginning to brown.

Toss blueberries with lemon juice and granulated sugar in a shallow
unbuttered baking dish.
Put flour, sugars and cinnamon in a bowl. Work the slightly softened butter in with your hand by rubbing pieces of it lightly and quickly between your fingers, or cut in with a pastry blender just until the mixture is beginning to hold together and look crumbly.
Sprinkle mixture evenly covering the blueberries and bake at 375 degrees 30-45 minutes, or until crumb topping is deep golden brown and crispy. Serve warm with vanilla ice cream.